We tried it, and turned out 150 biscuits! Everyone, including the 1 year old helped to roll out the dough and cut them out. I put them on trays and froze them, then put them in bags of 12 and sealed them up with my Food Saver. I wrote baking instructions on each package with a Sharpie and put them back in the freezer.

We took a bag, along with some plum jam, to Mr. Barnett, and a mom with a new baby, and our piano teacher who is now going through chemotherapy. The rest are ready to be used for a quick homemade breakfast.

Combine all dry ingredients. Cut in shortening. Add buttermilk and yeast mixture. Stir just until mixed. Turn out on floured surface. Knead lightly. Roll out to about 1/2 inch. Cut out and put into greased pans. Bake in 425 oven about 10 minutes.

We froze ours before baking. When we got ready to try them, we let them thaw and rise about 20 minutes on top of the oven while it was pre-heating. They were a big hit!

I love having these pre-packaged in the freezer and ready to bake. I have something quick and easy to pull out for giving away or to use ourselves. It is a frugal way to stock up on “convenience” food.

Angel Biscuits! Those were my great-grandmother’s specialty. I remember Christmas, Thanksgiving, and Easter at her house, passing around a platter full of Angel Biscuits. I have her recipe, but last time I checked it does not make 100!

Actually, her recipe is slightly different in other ways, too. For example, each biscuit is folded in half over a tiny pat of butter. Mmmmm….

Nikki, For recipes, I always use powdered milk. It calls for 1/3 cup of powder to make 1 cup of milk. When I need buttermilk, I add 1 Tbsp. of vineger per cup of “milk”. Let it sit for a couple of minutes, and Wah-Lah! “Buttermilk”!